Pesto Lasagna
A flavorful layered lasagna with pesto, ricotta, chicken, and mushrooms, perfect for comforting family dinners or special gatherings with rich cheeses and vibrant herbs.
Ingredients
- 1/2 lb. lasagna noodles ⓘ
- 2 c. Ricotta cheese
- 3/4 c. grated cheese ⓘ
- 1/4 c. plain bread crumbs
- 1 c. pesto sauce ⓘ
- 2 eggs ⓘ
- 1/2 lb. shredded Mozzarella ⓘ
- 1 Tbsp. butter ⓘ
- 4 c. cooked spaghetti ⓘ
- 1/2 c. dry sherry ⓘ
- 2 Tbsp. butter ⓘ
- 8 or more slices cooked chicken or broccoli
- 1/2 tsp. nutmeg ⓘ
- Veloute Sauce ⓘ
Instructions
- Preheat oven to 400°F and butter a 2-quart shallow baking dish.
- Spread cooked spaghetti evenly in the prepared dish.
- Stir nutmeg and sherry into warm Veloute Sauce and set aside.
- Melt butter in a skillet and cook mushrooms until soft.
- Pour half of the Veloute Sauce over the spaghetti.
- Add cooked chicken or broccoli and mushrooms on top.
- Spoon remaining Veloute Sauce over the layers.
- Sprinkle grated cheese over the top.
- Bake in the preheated oven for 30 minutes until bubbly and golden.
Tips & Substitutions
For a creamier texture, consider mixing in some ricotta or using a blend of cheeses. If you’re short on time, pre-cooked lasagna noodles can save you some prep. Experiment with adding vegetables like spinach or zucchini for extra nutrition. If you prefer a meatier dish, substitute the chicken with cooked Italian sausage. For added flavor, try using Italian Seasoned Bread Crumbs on top.
Serving Suggestions
Serve this pesto lasagna with a fresh green salad and garlic bread for a complete meal. A light vinaigrette pairs well to balance the richness of the dish. For a delightful dessert, consider finishing your meal with Ciambellono(Italian Pound Cake) or another light Italian dessert to cleanse the palate.
Storage & Reheating
Store leftover pesto lasagna in an airtight container in the refrigerator for up to 3-4 days. To reheat, cover with foil and warm in a 350°F oven for about 20 minutes, or until heated through. For best results, avoid microwaving as it can make the pasta chewy.
Nutrition & Diet Analysis (per serving)
Each serving of Pesto Lasagna contains roughly 564 calories, with 23g protein, 59g carbohydrates, and 29g fat. It is an excellent source of calcium (56% of the Daily Value), vitamin C (52% of the Daily Value), and protein (45% of the Daily Value), and a good source of iron. Note that it is relatively high in sodium, at 645mg per serving (28% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make this lasagna ahead of time?
Yes, you can prepare the lasagna a day in advance. Assemble it completely and cover tightly with plastic wrap or foil. Refrigerate overnight, then bake as directed, adding 5-10 minutes to the cooking time if baking straight from the fridge.
What can I substitute for pesto sauce?
If you don’t have pesto, you can use a homemade basil sauce or a simple garlic and olive oil mix. For a twist, try using sun-dried tomato spread or a spinach-based sauce to complement the other flavors in the lasagna.
Can I freeze leftovers?
Absolutely! You can freeze individual portions of lasagna for up to 2-3 months. Wrap each serving tightly in plastic wrap and then in aluminum foil. When ready to eat, thaw in the refrigerator overnight and reheat in the oven.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).